Apple Streusel Tart

• Vegetarian

• Produce

  • 3 Apples, thin

• Refrigerated

  • 1 Egg yolk

• Baking & Spices

  • 1/2 cup Brown sugar, light
  • 1 tsp Cinnamon
  • 2 tsp Cinnamon sugar
  • 2 1/2 cups Flour
  • 1/2 tsp Salt
  • 1 Pinch Salt
  • 3/4 cup Sugar
  • 1 tbsp Vanilla extract

• Dairy

  • 4 oz Butter, unsalted
  • 4 oz Butter
  • 2 tbsp Butter
  • 2 tbsp Heavy cream

Found on westoftheloop.com

Description

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 4 oz (1 stick) unsalted butter, cold
• 2 TB heavy cream
• 1 egg yolk
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup light brown sugar
• 4 oz butter, cold, cut into cubes
• 1 tsp cinnamon
• Pinch salt
• 1 TB vanilla extract
• 3 apples, peeled and sliced thin
• 2 TB butter, melted
• 2 tsp cinnamon sugar

Directions

• To make the crust, combine the flour, sugar and salt in the bowl of a food processor.
• Cut the butter into small pieces and add it to the flour mixture. Pulse the food processor until the mixture resembles coarse crumbs. Turn the dough out into a bowl.
• Beat the cream and egg yolk together in a small bowl and add it to the dough.
• Mix with a fork until it comes together. Gather the dough with your hands and knead it against the sides of the bowl just until it forms a ball.
• Wrap the dough in plastic and refrigerate for several hours or overnight.
• To make the streusel, combine the flour, sugar, brown sugar, cinnamon and salt in the bowl of a food processor. Add the butter and pulse until the mixture resembles crumbs. Drizzle the vanilla over the mixture and pulse a few additional times.
• Place streusel mixture into a gallon-sized freezer bag and freeze until needed.
• Prior to rolling out, remove the tart dough from the refrigerator and allow it soften for about ten minutes.
• Lightly coat a 10-inch fluted tart pan with a removable bottom with butter.
• Turn the dough out onto a lightly floured board and roll into a 12-inch circle, turning frequently to prevent sticking.
• Transfer the dough to the buttered tart pan, patching any cracks as necessary. Press the dough into the edges and sides. Trim any excess dough and dock the bottom with the tines of a fork.
• Chill the crust for at least an hour.
• Preheat the oven to 350.
• Line the tart shell with parchment paper and fill the pan with pie weights or raw rice or beans.
• Blind-bake the crust for fifteen minutes, then remove the weights and parchment paper and bake for an additional ten minutes. Remove the tart shell and turn the heat up to 375.
• Fill the baked shell with two cups of the streusel mixture.
• Top the streusel with slices apples, arranging them in concentric circles.
• Brush the apples with melted butter and sprinkle with cinnamon sugar.
• Bake for 30-35 minutes until the apples ate softened. If the crust begins to brown excessively, cover with foil.
• Cool on a wire rack.
• If desired, heat 4 oz of light-colored jam, such as apricot, until runny and brush jam over the apples as a glaze.
• Serve with creme fraiche.